This combination of vegetables can be served with any grilled meat or vegetarian dish to give it that spicy oomph.
Serves 4
1 tsp cumin seeds
1 tsp fenugreek seeds
2 dried red chillies or 1 tsp chilli powder
1 onion, peeled and chopped
8 – 10 curry leaves
1 tsp mustard seeds
1lb potatoes
Small handful of fresh or frozen peas
½ tsp turmeric
Salt
Oil or ghee for frying
Dry fry the cumin and fenugreek seeds and the dried chillies or chilli powder in a frying pan, taking care that they don’t burn. When they start to give off a lovely fragrance, they are done. Grind up very finely in a pestle and mortar or coffee grinder.
Peel and boil the potatoes until they are only just done and no more, then cut into chunks.
Heat the oil in a frying pan and add the curry leaves and mustard seeds and fry for 30 seconds. If possible cover the pan as the mustard seeds may pop all over the place. Add the potatoes, the spice mixture, turmeric, peas and a little water. Cover and cook over a gentle heat for about five minutes. The curry should be dry but not too dry.
If you wish, you can substitute spinach or any other green vegetable for the peas. Spinach will wilt when added to the pan but any other greens will need to be at least part cooked before being added.
As will all spiced dishes, this improves with being kept for a day before eating, but it will also be fine if served immediately.
Copyright: Liz Canham
As well as a love of Asian cooking and Travellers’ Tales, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website.